Well, I tried adding a word doc file to make it easier to download, but the forum won't allow it so here's the long version. Enjoy. I left one key ingredient out that takes it from really good to irresistable. Also note the lack of fillers. If I wanted to eat oatmeal, I'd make a batch of cookies. I do not like oatmeal sausage.

Big Ben’s German Sausage

20 lbs pork shoulder
1/3 cup Coarse salt (not table salt)
2 tablespoons dried sage
1 tsp ground nutmeg
6 tsp ground black pepper
3 tsp ground white pepper
4 tsp garlic powder
2 tsp onion powder
4 tablespoons sugar
Up to 2 cups water
1 skein 32mm collagen casing

Refrigerate pork shoulder in airtight container. Remove to freezer for 2 hours, or until meat is quite firm but not frozen. Slice meat into pieces that will fit the throat of the grinder easily (my grinder has a throat that can handle pieces 1” square and up to 3” long, you do not want to have to force the meat through the grinder throat and barrel). Blend all the dry ingredients together well. In a container large enough to hold it all, combine all ingredients. You want enough water to get the spices to mix and coat all the meat, but not so much to make it run off the meat. You will just have to judge it as you go. Mix the meat and spice mixture together by hand. If you do add too much water, make sure that you pour off the rest into the ground meat after the grinding process and mix it in. Feed the sausage through a medium coarse grind. Spread it out in the container, cover it tightly and return to the freezer to firm it up again. Meanwhile, clean up the grinder and prep your casings. I prefer to use 32mm collagen casings, as the prep is minimal, the casings are easily loaded on the stuffer tube, and they are easier to control during the stuffing process. Feed the well chilled sausage into the grinder/stuffer avoiding air pockets as much as possible (a small amount of trapped air is inevitable, don’t worry about it, it will dissipate). If stuffing with the grinder, follow the mfr recommendations, which usually say to remove the grinder plate and blade. Stuff the casings about 2/3 to ¾ full as it feeds, you will need the slack space to twist off the links. If you are making rounds, you can stuff the casings fuller, but don’t overdo it. Raw stuffed sausage should still have plenty of give, or they’ll just burst when handling and cooking. I like to stuff a length sufficient to make about 12 6” links at a time. It is just a good length for handling. Tie off the ends, twist your links, put in an airtight container and freeze solid or at least refrigerate for 24 hours before cooking to allow the sausage to ripen.

What is a skein of casing? Enough casing to stuff 20 lbs of sausage into, of course.